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Vindaloo chicken wings, coriander chutney dip and celery from above
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5 from 11 votes

vindaloo chicken wings

Buffalo wings go traveling to India and vindaloo chicken wings happen.
Prep Time15 minutes
Cook Time45 minutes
rest your wings15 minutes
Course: Appetizer
Servings: 4
Calories: 440kcal
Author: romain | glebekitchen

Equipment

  • A deep fryer is nice to have but a wok or good size pot and thermometer will do as well.

Ingredients

buffalo vindaloo wing sauce

  • 3 tsp kashmiri chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp kosher salt less if using regular table salt
  • 1/4 tsp black pepper coarse grind
  • 1/8 tsp granulated garlic powder
  • 4 tbsp butter
  • 3 tbsp white vinegar - yes, the nasty white stuff
  • naga pickle to taste

dipping sauce

  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp coriander chili chutney available at Indian grocers
  • pinch black pepper

The wings

  • 2 lbs split chicken wings tips discarded. About 20 wing segments
  • oil to deep fry
  • the vindaloo sauce
  • the dipping sauce
  • some celery stalks because that's how you eat buffalo wings
US Customary - Metric

Instructions

make the sauce

  • combine the Kashmiri chili powder, cumin, coriander, salt, pepper and granulated garlic in a small bowl.
  • Add the butter to a small (6 inch is good) saucepan or skillet and warm gently over lowish heat until the butter is fully melted.
  • Add your powdered spices. Cook gently for 3 minutes. You are cooking out your spices but butter is a delicate thing so you don't want to push it. Gentle. Taste after 3 minutes. Be careful though. It's hot butter. If the spices still have a raw taste keep going another minute or so.
  • Remove from heat. Let cool a bit.
  • Add the vinegar. Stir, over low heat, to combine. It won't emulsify perfectly but it will mostly come together.
  • At this point your sauce is pretty mild. Add a tiny amount of naga pickle. Taste. Add a bit more. Keep going until you get to the level of heat you like. 1/4 tsp would be a spicy medium. 1/2 tsp would be hot. More would be really hot. Really tasty. But really, really hot. Your call. You know what you like.

Make the dip

  • Combine the ingredients and stir to combine. That's it. Masterclass stuff!

Cook the wings twice

  • This process really depends on your setup. My deep fryer isn't big. It holds 4 litres of oil and I find 10 wings at a time is about right. Any more and the temperature drops. And that is not what you want when deep frying..
  • Heat your oil to 350F. Assuming your wings are 10 to a pound the first fry should take about 10 minutes. You are cooking them until done. Done is around 175F internal temp.
  • Remove the first batch and set aside.
  • Cook the second batch. Repeat until all the wings are cooked.
  • Let the wings sit around 20 minutes. You can let them sit up to 3 hours in the fridge if you want. Just pull them out when it's time to serve.
  • The second fry is quick. It's to give the wings that extra crispy finish. They are already cooked so there's nothing to worry about there.
  • Again, you don't want to overload your deep fryer. Working in batches cook the wings for 3 minutes.
  • Remove, drain and toss with the vindaloo sauce. Serve the dipping sauce along side. Some celery stalks if you want to be really "authentic".

Nutrition

Serving: 4g | Calories: 440kcal | Carbohydrates: 1g | Protein: 23g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 542mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg